Directions:
- Spread caramel dessert topping evenly in bottom of crust. Set aside.
- Pour half-and-half into large bowl. Add pudding mixes, ginger and cinnamon; beat with wire whisk 2 minutes or until well blended. (Mixture will be thick.) Let stand 5 minutes. Gently stir in 1 1/2 cups of the whipped topping. Spoon into crust.
- Refrigerate 3 hours or overnight until set. Spread remaining whipped topping over filling just before serving. Sprinkle almonds around edge of pie. Store leftover pie in the refrigerator.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 147.09 Kcal (616 kJ) | ||
| Calories from fat | 91.03 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.11g | 16% | |
|---|---|---|---|
| Cholesterol | 30.99mg | 10% | |
| Sodium | 146.81mg | 6% | |
| Potassium | 120.65mg | 3% | |
| Total Carbs | 12.1g | 4% | |
| Sugars | 9.2g | 37% | |
| Dietary Fiber | 0.47g | 2% | |
| Protein | 3.27g | 7% | |
| Vitamin C | 0.6mg | 1% | |
| Iron | 0.1mg | 1% | |
| Calcium | 83mg | 8% | |
| Amount Per 100 g | |||
| Calories | 163.47 Kcal (684 kJ) | ||
| Calories from fat | 101.17 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.24g | 16% | |
|---|---|---|---|
| Cholesterol | 34.44mg | 10% | |
| Sodium | 163.16mg | 6% | |
| Potassium | 134.08mg | 3% | |
| Total Carbs | 13.45g | 4% | |
| Sugars | 10.23g | 37% | |
| Dietary Fiber | 0.52g | 2% | |
| Protein | 3.63g | 7% | |
| Vitamin C | 0.7mg | 1% | |
| Iron | 0.2mg | 1% | |
| Calcium | 92.3mg | 8% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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